Keep lettuce in a bag with a paper towel to absorb excess moisture, and store it in an airtight bag in the fridge to keep it from drying out.

Store avocados at room temperature until ripe, then keep them in a plastic bag in the fridge for three to five days. Wrap avocados that have been sliced tightly in plastic wrap to keep them from oxidizing — i.e., turning brown. For guacamole, stick plastic wrap to the surface of the guac itself.

Keep tomatoes in a bag or box in a cool place until ripe, then store them on the counter. Overripe tomatoes can be stored in the fridge, but the cold air stops them from ripening and breaks down their cell membranes, giving them a mealy taste.

Store eggs near the back of the fridge where it's cooler. You can also freeze eggs for up to a year if you separate the yolks and whites and add salt or sugar to the yolks.

Keep meat in the bottom drawer of the fridge where it won't drip on other food, and double wrap it to prevent cross-contamination. Beef and pork will last one to two days in the fridge and three to four months in the freezer. Chicken will last up to nine months frozen.

Store red spices — paprika, cayenne, and chili powder — in the fridge to keep them fresher and brighter. Light and heat can make them lose their color and flavor.

Store leftovers in clear containers so you'll remember to eat them before they go bad.

Take expiration dates with a grain of salt. That's just when manufacturers consider food freshest, but it's often good for longer. To find out how long it will really last, you can consult sources like StillTasty.com.